This Sourdough Skillet Cookie is a warm, gooey giant cookie packed with chocolate chips and made with sourdough discard, all baked in a cast iron skillet. It’s an easy, quick dessert that's perfect for sharing!

A piece of sourdough skillet cookie on a small plate. The rest of the skillet is out of focus in the background.

I mean… who wouldn’t love a warm, gooey, giant chocolate chip cookie?

Cookies are easily my favorite dessert. I love them so much that I already have 18 sourdough cookie recipes on my blog... including my sourdough discard chocolate chip cookies, which this skillet version is based on!

My first attempt at this sourdough skillet cookie was delicious, but the center was way underbaked. There was just too much dough in the skillet for it to cook through before the top got too brown.

So, back to the kitchen I went. I reduced the dough by about ¼ and added a few extra minutes to the bake time. And it turned out perfect.

Soft and chewy with crispy edges and loads of melty chocolate chips, this sourdough skillet cookie is made for sharing. You can decorate it like a cake for birthdays, top it with ice cream, or dress it up with seasonal candy for a fun holiday twist.

Trust me, this is one of those desserts you’ll want to keep in your back pocket. I hope you give it a try and love it as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds a subtle tang and is a great way to use up leftover discard.
Chocolate Chips- Semi-sweet is classic, but feel free to swap in milk, dark, white chocolate, or even peanut butter chips. You can also mix different types for fun flavor combos.
All-Purpose Flour- Provides structure for the cookie.
Sugar- A combination of brown and granulated sugar gives the cookie a balance of sweetness, moisture, and chew.
Butter- Adds richness and helps create a soft, chewy cookie.
Egg + Yolk- Adds richness, moisture, and structure. The extra yolk helps make the cookie extra soft and fudgy in the center.
Vanilla Extract- Enhances all the flavors in the cookie. Pure vanilla is best, but imitation works in a pinch.
Baking Soda- Helps the cookie rise and brown.
Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.

The ingredients to make sourdough skillet cookie. Each ingredient is labeled with text. They include sourdough discard, flour, vanilla, chocolate chips, eggs, baking soda, butter, brown sugar, granulated sugar, and salt.

Mix-In Ideas

Get creative with your sourdough cookie bars! Here are some fun mix-ins to try:

M&Ms
Cadbury Mini Eggs
Other chocolate chips (white chocolate, peanut butter, butterscotch, etc.)
Heath Bar pieces
Sprinkles
Chopped nuts
Crushed Oreos
Pretzels
Potato chips

💡 Tip: Keep additional mix-ins to ½ cup or less so your cookie bakes evenly.

Tips for Success

Weigh your ingredients. A kitchen scale ensures consistent results every time.
Bring ingredients to room temp. Butter, eggs, and sourdough discard mix more easily and evenly.
Don't overbake. The center should be just set (not jiggly) but slightly underbaked. It will continue to cook as it cools.
Use foil to prevent burning. If the top is browning too fast, loosely cover with foil.
Cool before slicing. Gives the cookie time to set.

Follow these step-by-step photos to make your own warm, gooey sourdough chocolate chip cookie in a skillet. Full instructions are in the recipe card below.

Step 1: Mix dry ingredients. Whisk flour, salt, and baking soda.

All-purpose flour, baking soda, and kosher salt in a glass mixing bowl.

Step 2: Combine wet ingredients. Beat butter with sugars until fluffy. Mix in egg, yolk, sourdough discard, and vanilla until smooth.

Sourdough discard cookie dough batter in a glass mixing bowl with a rubber spatula.

Step 3: Make cookie dough. Stir in dry ingredients, then fold in chocolate chips.

The sourdough chocolate chip cookie dough in a glass mixing bowl.

Step 4: Transfer to skillet. Spread dough in a 10-inch cast iron skillet, topping with extra chips.

Two hands using a rubber spatula to spread sourdough discard cookie dough in a cast iron skillet.

Step 5: Bake + cool. Bake 35–40 minutes at 325°F until golden and set. Let cool 1 hour before slicing.

A baked sourdough skillet cookie in a cast iron skillet.

How to Store

Once cooled, store slices of sourdough skillet cookie in an airtight container at room temperature for up to 4 days.

For longer storage, freeze slices in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.

A slice of sourdough skillet cookie on a small plate. A fork took a small piece from the cookie and is resting on the plate.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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